https://port-plums.myshopify.com/blogs/recipes.atomPort Plums - Blog: Recipes & More!2019-01-21T12:03:00-05:00Port Plumshttps://port-plums.myshopify.com/blogs/recipes/cooking-with-pistachio-oil2019-01-21T12:03:00-05:002019-01-21T12:03:39-05:00Cooking with Pistachio OilKatie Shernan
Pistachio oil is a new addition to our offerings - one that many people have never encountered! So here is a little introduction to one of our new favorites!

Cooking with Pistachio Oil

Pistachio oil is a rich, nutty, emerald-green oil extracted from the Pistachio Nut. Pistachio oil is high in vitamin E and healthy fats – much like avocados! There are countless ways to use it in your cooking:

Dress with it!Pistachio oil makes a wonderful dressing when mixed with a sweet acid (balsamic vinegar, lemon juice and honey, other fruit juices, pomegranate molasses) and complements bitter greens (arugula, endive, watercress, rocket) particularly well. You can also add a neutral oil or mild olive oil to reduce the flavor intensity. It also dresses a fruit salad very nicely like this one:

Brush it!A few minutes before cooking is complete, brush pistachio oil on chicken or oily fish like salmon or trout. Brush peaches or nectarines with pistachio oil before grilling and serve with vanilla ice cream.

Beach Plums, the namesake of the local Plum Island, are a wild fruit native to the East Coast from Maine to Maryland. Featuring a sweet-tart flavor, Beach Plums are most often used in jams and baked goods.

After a particularly beautiful walk in the Parker River Wildlife Refuge, we were inspired to create Beach Plum Balsamic Vinegar. We found an expert in Beach Plums who combined his own whole fruit with high quality White Balsamic Vinegar and allowed it to age for 3 months. The result is a unique, fruited, white balsamic vinegar with notes of ripe cherry, cranberry, and plum.

This exclusive and unique balsamic can be used to add flavor and zest to all sorts of dishes.

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https://port-plums.myshopify.com/blogs/recipes/guest-blogger-food-sensitivity-and-how-it-can-affect-us2018-11-14T16:54:00-05:002018-11-20T13:56:15-05:00Guest Blogger: Food Sensitivity and How It Can Affect UsMaggie Griffin

At Port Plums, we often receive a lot of questions about how olive oil and vinegar can be included in certain diets, thus impacting different ailments and allergies. In her article, Dr. Alia Elias explains how recognizing food sensitivities can improve our health and help us understand what our bodies truly need to remain strong.

Food sensitivities and resulting conditions affect at least 100 million people worldwide. In the US about 50 million people suffer from food sensitivities and the prevalence has increased to more than 50% in adults and more than 70% in children in the past years. These numbers continue to be on the rise.

Food sensitivities are the underlying cause of endless chronic conditions including digestive issues such as IBS, Crohn’s, or Ulcerative Colitis, hormonal imbalances, weight gain or difficulty losing weight, skin conditions, arthritic conditions, autoimmune disease, low energy, fatigue, migraines, anxiety, depression and blood sugar issues. Any health issue with increased inflammation can be exacerbated by exposure to foods that negatively affect your immune system. This is because the vast majority of disease can be boiled down to one thing - inflammation.

Inflammation is a general term that refers to the actions of the immune system that includes various cell types and specific proteins that work together to fight infection or any potential “invaders”. There are different potential ways that your body can have an immune response to a food. This can be confusing, but basically food “allergies” and food “sensitivities” are completely different reactions.

Our immune system produces antibodies, or immunoglobulins (IgM, IgA, IgG, IgE and IgD) in response to food, food additives and chemicals, as well as environmental substances (which are all called antigens). When outside antigens enter our body, our immune system has to decide if they can stay or if they should be attacked. It does this by labelling proteins on the surface of the antigens so that certain immune cells can be called into action. It is this protein marker that elicits an overreaction by a specific immune compound. The specific type of immune compound called into play is what determines the type of reaction that is going to happen.

In the case of a food allergy, there is an overreaction to a particular food by the Immunoglobulin E (IgE) that occurs typically within seconds or minutes from the time of exposure to a couple of hours later. This is called an immediate reaction. Anything can be a food allergy, however common ones are eggs, shellfish, milk and tree nuts. The resulting reaction can be mild or severe; mild can look like allergies with congestion, itchiness or mild swelling of face or lips or wheezing, or there can be abdominal cramping and diarrhea or vomiting. In severe reactions, there can be more severe swelling, including the throat, and in worst cases a respiratory reaction in life-threatening anaphylaxis.

Food sensitivity reactions, on the other hand, are mediated by IgG antibodies and a compound called Complement which are bound to immune complexes. A significant action of Complement is to recruit inflammatory cells to the area. Therefore, it contributes to tissue inflammation and symptomatology. These reactions, mediated by IgG, are called delayed hypersensitivity reactions because they can occur anywhere from hours to days after ingestion. Because the result isn’t immediate, the symptoms are more difficult to discern. These insidious symptoms such as a slow onset of lethargy or fatigue can be nearly impossible to pair with a previously ingested food. Since food sensitivities aren’t immediately life threatening like food allergies, they are often dismissed and not readily recognized, especially conventionally. However, these food sensitivities that are often ignored can have a great impact on your long-term health.

If we are eating several foods that are causing this IgG reaction on a regular basis, there will always be an underlying level of inflammation in the body. These foods are not only uncommon allergens, but they can be anything at all. The healthiest foods, with an example of wild salmon or broccoli, can cause this reaction as any other food can. Over time, this inflammation will reach a sort of threshold that will result in tissue damage and symptomatology.

The digestive system is integral to all of this inflammation because a large percentage of the body’s immune system resides within the tissues surrounding the gut. This is because the gut is a very essential barrier between the inside of the body and the outside world. The entire gastrointestinal tract from beginning to end is essentially one continuous tunnel. Nutrient absorption occurs at the level of the small intestine and the barrier is what allows nutrients to come in and all else to stay out of the gut.

Leaky gut, also known as increased intestinal permeability, occurs when the integrity of the lining of the intestinal tract is compromised. In a healthy state, the gut lining, made up of enterocytes, has a tight barrier that controls what is able to be absorbed. When enterocytes or the proteins that form bonds between them are damaged, microscopic holes are formed. Then bacteria, viruses, toxins and partially digested food from the gut are able to penetrate the tissues and escape into your bloodstream and also to the immune cells of the gut. These “foreign objects, or invaders” are marked by the immune system as pathogens and attacked. More immune cells from the gut-associated lymphoid tissue (the immune system in the gut) are recruited. When large amounts of pathogens escape, other parts of the body such as the liver contribute to the response, increasing the systemic inflammation and gearing up the immune system. Bacteria particles and toxins cause generalized inflammation by stimulating the release of chemical messengers that travel in the blood and tell white blood cells to attack. These chemical messengers are called inflammatory cytokines and are responsible for widespread inflammation because there is not a specific target tissue. This resulting immune activation with immune complexes being formed causes further destruction to the gut barrier. Now a vicious cycle is occurring where more and more food proteins and pathogens are going in and the gut is getting more damaged. This in turn causes further food sensitivities, or reactions to more and more foods, as the immune system is working overtime. Probiotics play a role here, as growing evidence suggests that the gut microbiome is a key factor of the gut barrier. Probiotics may be able to reverse leaky gut by enhancing the production of proteins in the gut lining.

How can this scenario affect the rest of the body and cause any number of chronic conditions? These immune complexes won’t just stay local to the gut but will also travel in the bloodstream to distant areas including joints, skin, nervous tissue or endocrine tissue. They can travel virtually anywhere in the body, causing tissue damage. In individuals with a genetic predisposition, a leaky gut may allow environmental factors to enter the body and trigger the initiation and development of autoimmune disease. This is because a leaky gut provides the trigger to the body to produce antibodies as well as an extra stimulus to the immune system. These two factors, in addition to the third factor of which is genetics, are the necessary elements for autoimmune disease to develop.

The scenario painted above does indeed appear to be grim. The ongoing end result for many is enduring years of chronic illness or symptomatology without knowing that certain foods have caused or contributed to these conditions. However, you don’t have to continue with your symptoms, wondering which foods are causing what, or periodically avoiding certain foods thinking they might be the culprit. If you experience any ongoing symptoms, consider being tested for food sensitivities. Almost any food can be a sensitivity, and genetics as well as other factors control the immune response, so the types of foods reacted to vary quite a bit for each person.

There is one test on the market facilitated by health professionals that measures both IgG and Complement. The test utilizes methods that yield the most complete profiles of the causative agents in food sensitivities. The methods used detect both IgG antibody and Complement antigen together in order to determine the reactivity of each sample against a wide variety of food antigens. This test stands out over others because it includes the necessary component of Complement. As mentioned above, Complement is even more important that the IgG response to food. Even if there are several foods with a significant IgG reaction, the foods that bring Complement into play are the ones that significantly boost the immune response and have the potential to do the most tissue damage. Most testing only looks at IgG, which is only part of the picture, and leaves out the sensitivity and specificity that Complement provides. This test is the most sensitive test available clinically and measures 132 foods, colorings and additives. It also tests for leaky gut, so there is a tremendous amount of information obtained from the results.

Undergoing food sensitivity testing is just the beginning step for gut healing to take place. The offending foods causing an immune reaction, or an IgG and Complement response, need to be eliminated for a period of time. Then, a gut healing protocol has to be put into place. Based on the test results, we design a 12 week elimination of the inflammatory foods, followed by a systematic reintroduction to check for reactions. During this time, if a gut healing regimen is closely followed, antibody production in response to a given food will decrease or be eliminated within that time. If this is the case, you will most likely be able to reintroduce the food again without symptoms. The testing is a huge opportunity to identify the offending foods that have been causing inflammation in your body and to finally address the problem. It is not enough, however, to just identify the offending foods. Removing the foods to reduce the inflammation and give the gut a reprieve provides a window of opportunity to actually put in the work to heal the gut without the stimulus of those foods. Therefore, both of these factors are critical. If the above is effectively done, there is enormous potential for healing to take place, to be able to enjoy the foods again, and best of all, for symptomatology to be alleviated and even eliminated.

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Spread the Brussels sprouts onto the baking sheet and drizzle with olive oil, the maple balsamic vinegar, and generous pinches of salt (we love using flaky Nordur salt here) and pepper. Toss to coat and roast until tender and browned around the edges, 30 to 40 minutes.

Meanwhile, in a large bowl, combine 2 teaspoons of olive oil, the lemon juice, Dijon mustard, and pinches of salt and pepper. Add the Brussels sprouts, along with the pecans, cranberries, and bacon. Toss and season to taste with more salt, pepper and lemon juice.

Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.

First trim the kernels off the corn cob, and place into a large bowl. Combine with the tomatoes, jalapeño, onion, cilantro, olive oil and lime juice. Mix to combine, then season with salt and freshly ground black pepper to taste.

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https://port-plums.myshopify.com/blogs/recipes/guest-blogger-everything-you-re-doing-in-the-gym-just-might-be-wrong2018-08-14T11:34:00-04:002018-08-14T11:34:07-04:00Guest Blogger: Everything You’re Doing in the Gym Just Might Be WrongKatie ShernanAt Port Plums, we seek to bring joy and health to your life - even outside of the kitchen! We've partnered with subject matter experts to bring you this guest blogger series. Please enjoy the first installment by local fitness expert, Bruce Cohn of Bruce Cohn Fitness.

Everything You’re Doing in the Gym Just Might Be Wrong

You’re a busy person who knows it’s important to be fit. You want to be sure you’re getting the most bang for your buck while training in the gym. And as a strength coach who focuses on performance, I want the same for my clients. But too often the workouts I see are not effective and are, at times, counterproductive.

My first goal in training is to Do No Harm. My clients train hard but they follow scientific principles of progression which take into account both acute and chronic injuries, illnesses, life stressors, and past training experience.

My training programs help clean up faulty movement patterns by looking at what my clients do regularly and include exercises that counter the effects of repetitive movements and postures. Most people sit far too much with shoulders rounded forward, hip flexor muscles shortened, and butt muscles deactivated. The cumulative effect is tissue damage leading to back pain, sore shoulders and necks.

Too many people in the gym are reinforcing bad movement instead of improving movement. I have heard it suggested that if you follow the average male around the gym and do the exact opposite of what he is doing for a workout then you will get a pretty effective workout. You know the routine: bench press, bicep curls, and maybe some time on the bike or treadmill.

Females tend to focus on the inner and outer thigh machines, lifting light dumbbells to avoid “bulking up”, and the long, slow walk to nowhere on the treadmill. Neither gender ends up working on the things they most need.

In either case, these workouts tend to reinforce repetitive movement patterns and muscle imbalances that are responsible for chronic pain and injury. Our predisposition to take the path of least resistance and only do those exercises we already do well, actually hurts us and makes workouts ineffective.

Bruce Cohn Fitness programs address these issues and empower clients to improve performance with reduced injuries as they participate in the game of life. Our programs reinforce function through practice and progression.

At Bruce Cohn Fitness all of our clients do Kettle Bell swings, Medicine Ball throws, and Battling Ropes to improve power and burn more calories. And make no mistake about it: power is not just for athletes. Every time we get up from a chair, climb stairs, or react to a fall we are using power. Does your workout involve force production and force absorption? If not, why not?

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https://port-plums.myshopify.com/blogs/recipes/3-ways-to-use-espresso-balsamic-vinegar2018-08-14T11:31:00-04:002018-08-14T11:31:12-04:003 Ways to Use Espresso Balsamic VinegarKatie Shernan
Today we're highlighting one of our lesser known infused balsamics, Espresso! There are countless ways to use this flavorful ingredient in your cooking, but here are 3 ideas to get you started.

When you're done reading, use code ESPRESSOYOURSELF at checkout or mention this post in-store to receive 20% off any size bottle of Espresso Balsamic Vinegar.

Espresso Balsamic Grilled Flank Steak

Ingredients:

1 flank steak, 1 1/2 - 2 lbs

1/2 c Espresso Balsamic Vinegar

2 tablespoons dark brown sugar

1 1/2 tablespoons Dijon mustard

2 tablespoons Extra Virgin Olive Oil

1 teaspoon coarsely ground black pepper

1 medium shallot, minced

2 cloves garlic, minced

1/2 teaspoon kosher salt

Directions:

Whisk together all the marinade ingredients and place in a sealable plastic bag or flat, shallow container large enough to hold the meat.

Rinse the meat, pat dry, and place in the marinade, covered, for 2 hours minimum (up to 24 hours). Turn occasionally.

Heat the grill of your choice to medium-high heat.

Remove the steak from the marinade, scraping any clinging sauce and shallots back into the dish with a spatula.

Pat the steak dry, and oil and salt the surface lightly. Grill 3-6 minutes per side, taking care not to overcook. Baste with the marinade while cooking, reserving at least 1/2 c. When done, set on a platter to rest, tented with foil, while you finish the sauce (let rest at least 5 minutes before slicing).

Put the remaining marinade in a small saucepan and bring to the boil along with any juices that collect on the platter.

Reduce to a simmer and cook for a minute or two; the sauce should thicken slightly.

Slice the steak thinly against the grain and spoon the sauce over to serve.

Espresso Spritzer

This recipe does not actually contain espresso balsamic but demonstrates just how much of a shortcut infused balsamics can be!

A shrub is a sweet and acidic liquid used in making beverages (similar in concept to bitters). Historically it was know as "drinking vinegar." Balsamic vinegars behave beautifully as shrubs in mixed drinks.

Rather than going through the process of creating a coffee shrub as demonstrated in the following recipe, try adding a teaspoon or more of espresso balsamic to a glass of sparkling water for a refreshing treat!.

Espresso Balsamic Roasted Pears

This is another recipe in which the original version does not contain espresso balsamic but trust us! The deep, caramelized notes of espresso balsamic perfectly complement the mild, sweet pears. Add some salty Manchego or Roquefort for an amazing foil.

Preparation

Preheat oven to 400°F.Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.Pour vinegar over pears and roast 5 minutes more.Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.

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Our Cayenne Chili infused olive oil is hot! Its brilliant red hue hints at the bitingly hot flavor - which lends itself perfectly to spicy hot recipes. Try these two very quick recipes to savor that tongue-tingling flavor, and let us know what you think!

(And a reminder: wash your hands well after using this hot oil, and especially avoid touching your eyes.)

Cayenne Chili Peanuts

This takes just a couple minutes to prepare and is soooo good. The hot flavor grows on you!

Here's the base recipe - multiply it if you'd like, and feel free to choose other salted nuts, either separately or in a mix.

2 C salted party peanuts

1 tsp Cayenne Chili infused olive oil

Salt Traders' Aleppo Chili Finishing Salt, if desired, to taste

In a pan over low to medium heat, stir together salted nuts and oil. Keep stirring until nuts are hot. Don't let them scorch or burn! Remove from heat. Stir in some Aleppo Chili Sea Salt, if desired, for extra heat and savor. Enjoy warm or cooled. Store in closed container.

Cayenne Chili Popcorn

This is another guick and memorable snack - love that sneaky hot flavor! We make it using our Lekue Microwave Popcorn Maker, for a wonderful treat ready in a handful of minutes.

for the Lekue Microwave Popcorn Maker; adapt as needed :

scant 1/2 C popcorn

1/4 tsp Cayenne Chili infused olive oil

1/4 tsp mild to medium intensity extra-virgin olive oil

1/4 - 1/2 tsp Salt Traders' Aleppo Chili Finishing Salt, to taste

Mix all ingredients in the Lekue Microwave Popcorn Maker. Top with lid and place in microwave.

Set time and pop - our microwave takes 2 minutes; my home microwave takes less. . . yours will vary. Do not wait til popping stops to turn off microwave - too long and popcorn may burn. Listen for slowing popping, and stop then.

Carefully remove from microwave, take off lid - be careful of steam, and enjoy!

Our flavorful olive oils are the secret ingredient in easy-to-make homemade pizza dough. Check out the simple, inexpensive recipe and set aside some time to make impressive and delicious pizzas in your own kitchen!

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I always believed that dough, particularly dough with that mysterious ingredient *yeast*, was difficult to make. . . something best left to professionals, or bought pre-made in a plastic bag from the grocery store. Guess what, yeast is nothing but a hard-working ingredient, and this recipe is easy!

I also was kind of afraid of getting messy. I didn't like the idea of sticky dough all over my hands and stuck in my rings. Turns out that, yes, dough is sticky, at least at first, but then it's really not a big deal. Whatever dough is stuck to you or your jewelry just washes off with soap and water – nbd!

And the payoff – well, there you go: homemade pizza dough is pretty amazing. And inexpensive, too. The only real investment is time. . . but budget that, and you're good to go. A few minutes to create the dough, then relax while yeast does its magic. Rolling out and shaping the dough is crafty fun. Then - the satisfaction of choosing favorite toppings, popping into the oven, and at last: into our bellies!

The original recipe calls for “plain” olive oil, but I went for added flavor, using our Tuscan Herb infused olive oil. Or try the Garlic infused olive oil – or others! Have fun and enjoy!

In a large bowl, mix together the flour, yeast, and salt. Add the olive oil and water, and mix briefly to form a soft, sticky mass. Tip onto a floured surface and knead for two minutes, slamming the dough down two or three times (helps to develop gluten). A soft ball of dough will develop.

Place the dough in a large oiled bowl, turning to coat with oil. Put the bowl in a large plastic bag and seal, or cover with a clean, dry cloth. In a warm place, let dough rise until doubled, about 1½ hours.

Return the dough to the lightly floured surface and, using oiled hands, punch it down. Divide into two balls. (At this point, you can place the dough in sealed containers in the refrigerator – dough will continue to rise, filling the container. Store up to one day before using.)

Pat, stretch, and roll out each ball into a circle about ¼” thick. Using a round cookie or biscuit cutter (I used a mason jar ring!), cut into little round pizzas – or as desired. Set pizzas on baking sheets (line with parchment paper or dust sheets with cornmeal first, if desired).

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https://port-plums.myshopify.com/blogs/recipes/healthy-resolutions-with-winter-veggies-slaw-sprouts2018-01-06T21:39:00-05:002018-01-06T21:40:31-05:00Healthy Resolutions with Winter Veggies: Slaw & SproutsLinda Davis Siess
Start the new year off well with a healthy resolution: eat your veggies!

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Start the new year off well with a healthy resolution: eat your veggies!

Here are two ways to enjoy our featured vegetables, from the cabbage family. We're using handy pre-shredded cabbage (both green and red), and wonderful Brussels sprouts.

It's tangy, with sweet tastes of cranberry and crunches of toasted nuts. Choose your favorite robust-tasting veggies for this dish - we used pre-shredded cole slaw mix (green cabbage and carrots) mixed with shredded red cabbage, both found ready-to-use at the supermarket. How about broccoli slaw, or shredded baby kale?

Tasters suggest serving this alongside a pork roast, or as a topping for hot dogs!

Winter Slaw (Cranberry Nut Slaw)

For dressing:

1/3 C mild to medium intensity extra-virgin olive oil

¼ C Maple balsamic vinegar

4 tsp Dijon mustard

½ tsp salt

1/2 medium red onion, minced

For salad:

about 10 C cabbage, shredded (see note, below)

¾ to 1 C dried cranberries

¾ to 1 C nuts, chopped and toasted – your favorite (I like walnuts)

optional – ¾ C fresh parsley, chopped (or other herbs, to taste)

salt and pepper, to taste

Blend together the dressing ingredients.

Place the salad ingredients in a large bowl, and toss with dressing. Add parsley, if using, and season with salt and pepper if desired.

Serve immediately, or cover and refrigerate for flavors to meld (overnight is fine, and preferred by some).

Cover and refrigerate any leftovers.

Note: We like a combination of bagged cole slaw veggies (14 oz.) and bagged shredded red cabbage (8 oz.) - or try any mix of 10 C shredded veggies, such as broccoli or kale.

Here's a recipe that may even please non-Brussels-sprouts-lovers. Those of us who already love them will be very happy!

This is an excellent recipe for playing with. Add more cheese, if you'd like. Tasters suggested adding bacon bits for even more savor. Or substitute Salt Traders' bacon sea salt or their Garden Herb for the Nordur.

Lemon infused olive oil adds a rich, bright taste to shortbread cookies! Try either or both of our recipes to bake a delicious and easy-to-make treat - we offer a dairy-free version, as well as a recipe using part butter/part olive oil. YUM!

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Cookies are a welcome treat any day of the year. Here are two simple yet sophisticated shortbread recipes – one is dairy-free, and both use our best-selling Lemon Infused Olive Oil.

These cookies are a breeze to cook, cool, and cut. And they're a pleasure to share, rich with a light lemon zing. Your family and friends will say, “Olive oil shortbread? That sounds different.” One taste, and then they'll be saying, “Mmmm!”

Note: I baked both shortbreads using a parchment paper-lined 9X9” pan from USA pan – heavyweight and easy to clean; we sell them here at Port Plums. I used our test kitchen's pan, and I liked it so much that I bought one for myself - true story!

Note: vary the amount of sugar to taste; use 1 ¼ C for a sweeter shortbread; ¾ C to 1 C for less sweet cookies

Preheat the oven to 325 degrees.

In a large bowl, whisk together the flour, sugar, salt, and lemon zest. Stir in the olive oil. Knead with fingertips to make a soft dough.

Press the dough into an even layer in a 9x9” baking pan, lined with parchment paper or lightly greased. Prick dough with a fork, and if desired sprinkle with the 2 tsp sugar.

Bake for about 30 minutes, or until golden, and surface feels just firm to the touch.Cool cookies in pan on wire rack for 20 minutes (shortbread will still be warm) and cut (still in the pan) with a sharp knife. Let cool completely before removing from pan.

Store in an airtight container at room temperature.

Lemon Shortbread - with olive oil and butter

Lemon adds bright flavor to rich shortbread.

1 ¼ C unsalted butter, room temperature (2 ½ sticks)

1/4 C Lemon Infused Olive Oil

2 Tb lemon zest

2 ¾ C flour

1/4 tsp salt (try Salt Traders Vanilla Salt)

optional - about 2 tsp sugar (try Salt Traders lemon sugar)

Preheat the oven to 325 degrees.

In a large bowl, cream together the butter and sugar. Stir in the olive oil. Mix in the flour, salt, and lemon zest until well blended, to form a soft dough. Cover and refrigerate for about 15 minutes.

With fingertips, press dough into a 9x9” pan, greased or lined with parchment paper (or press into a shortbread pan and follow maker's directions for baking). Prick dough with a fork, and if desired sprinkle with the 2 tsp sugar.

Bake for about 30 minutes, or until golden, and surface feels just firm to the touch. Cool in pan on wire rack for 20 minutes (shortbread will still be warm) and cut (still in the pan) with a sharp knife. Let cool completely before removing cookies from pan.

Store in an airtight container at room temperature.

Bonus recipe idea – I didn't measure as I created this, but if you start small, you won't go wrong.

Make a bright lemon glaze for your shortbread, using:

confectioner's sugar (a small amount, ¼ to ½ Cup)

Sicilian Lemon balsamic vinegar (1 or 2 teaspoons or more to start, to taste)

a few drops water, as needed

Pour sugar into a small bowl, add a small amount of balsamic vinegar, and stir to combine. Add more balsamic vinegar if desired. If you'd like, add a few drops of water to reach a good consistency for glazing. Drizzle the glaze over your shortbread for a tasty lemon zing.

Start with your cake: Prepare an 8 or 9” cake pan by spraying with Baker's Joy (excellent for helping the baked cake slip right out of the pan). Using about 5 cups of batter, bake your cake until a toothpick or tester inserted in the middle of the cake comes out clean. Cool, in the pan, on a rack. Remove the cooled cake from its baking pan, and slice into one or two thick layers.

I used ½ box of Bundt cake mix (they're conveniently packaged that way, two bags in each box) to make one dense and delicious standard round cake, which I sliced into two layers. (Timesaver tip: no one will judge if you use a cake from the bakery or store freezer, I promise! But homemade, from scratch or a mix, is always extra special.)

Macerate your fruit: Pour a tablespoon or so of your selected balsamic vinegar over your fruit (cut or sliced into pieces as appropriate). Let the fruit and vinegar sit, stirring occasionally. It's fine to use frozen fruit

Decide whether you'll be serving individual cups (parfait-style) or one big trifle in a large serving bowl or traditional straight-sided trifle bowl. Clear glass cups or bowls show off the pretty layers of your fabulous dessert. Remember to take into account what will fit comfortably into your refrigerator, size-wise, once all is layered and the dessert is resting before being served.

Now, time to layer! Here's the order, from the bottom-up:

Jam-topped cake cubes

Macerated fruit (if using)

Flavored whipped cream

Repeat layers until all ingredients are used up, or you run out of room in your serving cups or bowl. My standard-size trifle bowl worked nicely with one 9” cake, plus all the other goodies layered on.

Rest: Let your beautiful dessert rest, covered, in the refrigerator for several hours to let the flavors begin to blend. The cake will become spongier, the longer it waits. Or, if you can't wait, go ahead and enjoy it immediately!

Garnish: Top your trifle at serving time, if desired. Try fresh fruit, chocolate curls, crushed cookies or candies, minced candied ginger, or a dusting of pumpkin spice or cocoa.

Serve with pride, and enjoy! What new taste combinations will you create?

Holiday gatherings and cozy time spent indoors are on our autumn-into-winter calendar: time for conversation, and fun, and food! Time for easy, delicious appetizers to share with friends and family.

Start with olives from Port Plums! Here are four tested and crowd-approved recipes that take advantage of the great flavors found in our variety of stuffed olives from Spain. Perfect for formal or informal gatherings – and full of great taste.

And they're easy recipes! Simple enough to pull together in minutes, pop into the fridge, and have at hand for an impressive and delicious presentation when friends come by.

#1: Fig and Olive Tapenade:

This recipe was the hands-down favorite among our tasters. It comes together in minutes to make ahead. It's savory and sweet, with great textures, and makes a lovely presentation. We served it with cream cheese, but tasters suggested that goat cheese would also add tangy, rich goodness. What do you think? Yum!

Fig and Olive Tapenade

1 C dried figs, chopped

1 Tb Tuscan Herb infused olive oil

2 Tb fig balsamic vinegar

¼ tsp red pepper flakes

2/3 C almond-stuffed Manzanilla olives, chopped

Chop the figs and olives into dice, for easier serving and eating.

Simmer figs in ½ C water in pan over medium heat, cooking until tender.

Stir in remaining ingredients. Refrigerate, covered, four hours or overnight, for flavors to blend.

#2: Warm Seasoned Stuffed Olives:

Delicious aromas, delicious taste – heat and enjoy! These olives are wonderful simply piled in a bowl with picks handy, or enjoyed atop crackers or bread. Try them, too, as a topper for a tangy soft cheese such as goat, feta, or cream cheese, or alongside cheeses recommended by your cheesemonger (maybe Manchego? Mmm!). Or – as a luxe and memorable pizza topping!

Warm Seasoned Stuffed Olives

1 Tb garlic infused olive oil

1/8 tsp red pepper flakes

5 or 6 fresh thyme sprigs (strip away and discard large twigs)

2 C olives – try a mixture of:

Garlic-stuffed Gordal Olives

Seville orange-stuffed Manzanilla Olives

Lemon-stuffed Manzanilla Olives

¼ tsp salt - if needed, or to taste

Roughly chop the olives (easier for eating).

In a saucepan, simmer all ingredients for about ten minutes until well heated.

Season, if desired, with ¼ tsp salt (or to taste).

Serve warm, alone, or with bread or crackers, or cheese, as desired.

Cover and refrigerate any leftovers.

#3: Awesome Olive Dip

This simple recipe is rich and versatile: use it as a dip, a spread, or even as a special ingredient – tasters suggested it could be a wonderful stuffing for a fancy chicken breast, or a tasty ham roll-up. The seasoned “La Abuela” recipe olives are so savory. My mouth is watering!

P.S. One taster made fun of this dip's name – until he tasted it!

Awesome Olive Dip

1 C Pitted Queen Olives, “La Abuela” Recipe (about 12 large olives)

3 Tb brine from olives (or more, as needed), including onion slices and herbs from jar

2 (8 oz.) packages cream cheese, softened

½ C mayonnaise (I like Caine's)

Using a knife, food processor, or blender, chop the olives to desired fineness (I like mine minced, with small bits remaining – not a puree), adding brine (including onion and herbs).

Mix in the softened cream cheese, and then the mayonnaise, adding more brine, if needed, to bring the mixture to a good dipping consistency.

Enjoy immediately, or refrigerate for several hours or overnight for even better flavor. Serve with crackers, bread, and/or crudite. . . or experiment!

#4: Quickest Lemon Olive Hummus

Homemade hummus! This is one the fastest recipes ever, and an eye-opener for me. Who knew how simple it is to create wonderful hummus? Chickpeas, olives, olive oil, garlic, parsley: give it a whirl and that's that! (Of course, the flavorful lemon-stuffed Manzanilla olives are our secret ingredient.)

Quickest Lemon Olive Hummus

1 (15 oz) can garbanzo beans (chickpeas), drained

1/3 C lemon-stuffed Manzanilla olives (about 12 small olives)

4 Tb lemon infused olive oil

1 clove garlic, minced

½ tsp dried parsley (or 1½ tsp fresh)

salt and pepper to taste

note: if desired, stir in water, a little at a time, for a less dense consistency

This is a recipe to play with, too – try other flavors of stuffed olives to create your signature blend!

Spend more time with your family and friends, and a little less time in the kitchen, with these easy recipes. Start with a jar of exquisite olives – or one of each flavor! – and create memorable appetizers in minutes. Happy Cooking!

The weather is changing, apples are ripe and abundant, and once again it's Pumpkin Spice Season – Autumn in New England! This recipe celebrates those great tastes of Fall, with an iconic apple recipe made a bit simpler – no baking; it's all done on the stove. Cooking's done in a snap, once the apples are peeled and sliced.

I chose two types of apples: Golden Delicious (which holds its shape) and Macintosh (collapses like applesauce). Together, they make an appealing (aPEELing, ha) combination. Choose your apples depending upon which textures and flavors you like best.

Pumpkin pie spice and brown sugar create that familiar apple-pie taste, so good on a brisk fall day. A pinch of salt tones the sweetness down a tiny bit. And butter brings a lush richness.

Once the apples were cooked down, I decided to experiment with deepening and enhancing that wonderful spicy apple flavor – with balsamic vinegars and flavor-infused maple syrups. (Yum!) My favorite add-ins turned out to be vanilla, red apple, or maple dark balsamic vinegars, and the ginger or cinnamon-vanilla Runamok infused maple syrups. Just a touch of any of these adds a new depth of flavor. I liked them all, each for a different tasty reason!

As for topping – the “crisp” part of apple crisp, I cheated and did not make a streusel. Instead, I added granola, easy to layer right on top of the cooked apples. There are so many great flavors from which to choose, and already prepared – win! I especially liked two different flavors from Maple Nut Kitchen: pumpkin gingerbread, and maple nut. Before topping the apples, I poured some granola into a bowl and microwaved it, just to warm it up a little. I also tried a variation: I put some butter and granola in a pan on the stove, and stirred it on medium heat, which didn't exactly crisp it up, but did add some nice butter flavor, and warmth for serving.

Also on top, I'm guessing no one would say no to a nice scoop of vanilla ice cream, if you have it. But this is delicious as is, and it's even good (shh!) cold from the refrigerator – a perfect Fall breakfast!

Stovetop Apple “Crisp”

Skillet Spiced Apples, Topped Your Way!

8 apples

¼ Cup butter

½ Cup dark brown sugar, loosely packed

1 tsp pumpkin pie spice

pinch of salt

- Peel all the apples (slice them during the next step).

- In a large skillet, over low heat, melt the butter. Add the apples as they're sliced (uneven chunks and some peel are fine, and save a little time: “rustic” vs. “refined”). Cook over low to medium heat, stirring, and continuing to cook for about five minutes after all the apples are in the pan.

- Stir in the brown sugar, pumpkin pie spice, and salt, and cook another five to ten minutes over medium to high heat, until apples are done to your liking and some of the juices have evaporated.

Choose whatever flavoring appeals to you, and stir in a teaspoonful or so to start. Add more to taste, as desired.

- Top with your choice of:

Maple Nut Kitchen Granola – try Pumpkin Gingerbread, Maple Nut, or your favorite flavor. Try it heated, either in the microwave, or toasted in about a teaspoon of butter in a pan on the stove, stirring frequently.

and/or -

Vanilla ice cream!

Serve warm, or cooled; reheated in the microwave, or cold from the refrigerator (I won't tell!).

Who knew that making pickles is easy? Not me. But it is! Living proof, right here!

Gather a combination of unblemished veggies. Got a garden's overabundance of zucchini, summer squash, carrots, or peppers? This recipe is for you. Otherwise, the farmer's market or grocery store will have what you need.

The brine ingredients were easy to find, with a trip to the grocery store and a visit to my spice cabinet, and a side trip to Port Plums to pick up a bottle of Fire Cider (the unsweetened version) – and I was ready to fearlessly rock my pickle jam! So to speak.

For my batch of pickles, I used three smallish pickling cucumbers, three carrots, and two yellow peppers. I washed the veggies, trimmed their ends, removed seeds from the peppers, and sliced them all up into slender julienne, into smallish pickle-sized pieces. I also used two medium onions, sliced thinly; plus 4 cloves of garlic (from one head) for the brine.

These all fit to the top of my canning jar, pushing them in a bit. I could have also used a non-metal bowl. (Keep the garlic out; it goes in the brine.)

I placed the brine ingredients in a saucepan, stirred them a bit to melt the sugar, and brought them all to a boil. Don't breathe the steam! Or – if you have a cold, maybe do so – it'll clear your head! After a minute of boiling, I carefully poured it – liquid, spices, and all – over the veggies. Remember that turmeric can stain; protect surfaces from drips, with a paper towel.

And that was that! Covered, popped into the fridge, and all that was left to do, was to wait! Four days, if you can. I made it to two days, and was very happy with the yummy result. (And they say these pickles will last in the fridge for a month. . . but this batch is already a tasty memory!)

Lightly toss together the veggies and onion. Place them in a large canning jar or a non-metal bowl.

Pour the boiled vinegar mixture over all. Don't worry if vinegar doesn't completely cover veggies – shake them occasionally; they will collapse as time passes and brine will cover.

Cool slightly. Cover with lid or plastic wrap, and refrigerate at least four days for flavors to meld. (Pickles are yummy right away, but the flavor really develops over time.)

Store, covered, in the refrigerator for up to one month. Reuse brine, if desired, to make more pickles or to add flavor to other recipes!

Yield: about 7 cups

Notes: Turmeric can stain, use care. Also, try slicing your vegetables with a spiralizer, then cutting the spirals into bite-sized pieces. Experiment with different combinations of vegetables. Enjoy!

Now that you're a pickling pro, here's an even easier recipe! This one has the spicy, refreshing bite of radishes. The radishes will grow paler, and the brine pinker, with time – if they don't get gobbled first!

Quick & Fierce Pickled Radishes (Refrigerator Pickles)

Thinly slice:

around 9 medium radishes, roots and tops removed

In a saucepan, combine and bring to a boil, and continue boiling for 1 minute:

Either enjoy immediately (after cooling to room temperature), or cover, refrigerate, and serve after a day or more.

Store, covered, in the refrigerator for up to one month.

That's it! Happy Pickling!

- Linda

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https://port-plums.myshopify.com/blogs/recipes/getting-creative-with-balsamics2017-07-16T16:07:00-04:002017-07-24T11:47:09-04:00Getting Creative with BalsamicsRachel Trowbridge
In celebration of our 3 new white balsamic flavors (Passion Fruit, White Raspberry, and Key Lime), Rachel wrote up a blog on getting creative with balsamics. Read on for a tempting passion fruit cocktail recipe and other tasty surprises!

How To Get Creative With Your Balsamic Vinegars

(Hint: They’re not just for salads!)

While working at Port Plums one of the most common phrases I hear daily is “Oh, this balsamic would be delicious on a salad!” While there is no denying that our mouthwatering balsamic vinegars can kick up any salad, the truth is that balsamic vinegars can be used for so much more than just a dressing for lettuce. Since starting working at Port Plums I’ve gained quite an impressive collection of balsamic vinegars in my own kitchen cabinets, and I soon learned how to get creative with them. Our sweet and tangy vinegars have quickly become one of my favorite ingredients to perk up my every day cooking. I now feel it’s only fair to share some of these tips and recipes with other cooks looking for inspiration. Here are some of my favorite ways to use our balsamic vinegars besides in a salad (although that’s yummy too!)

Use it to make a perfectly refreshing summer drink

Take a break from sugary lemonade and fruit juice this summer; instead, pour a splash of any of our fruity balsamics into water or seltzer for a sweet and unique refreshment. One of my personal favorite combinations is a couple drops of strawberry balsamic vinegar in iced seltzer with fresh basil leaves on top. It’s the perfect drink for any hot day. Try it in smoothies as well for a boost of probiotics!

Passionate Bubbles

Pour prosecco in champagne flute. Drizzle with balsamic and add a splash of lime juice. Garnish with 1/2 lime wheel.

Balsamic vinegar for dessert... yes please!

For an unexpectedly delicious twist, drizzle one of our balsamics on ice cream! This is one of my absolute favorite ways to use the vinegars because there are so many fun variations to try. I love the dark chocolate or raspberry balsamic on vanilla ice cream with fresh strawberries. Also for a thicker and richer syrup, reduce our maple or traditional balsamic vinegar on the stovetop with a stick of cinnamon and cool before pouring on this noteworthy dessert.

Mini Strawberry Marscapone Tarts with Dark Chocolate Balsamic Vinegar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. On a different surface, add sugar to the dough and roll into a flat disk about 1/8″ thick, turning and flipping to incorporate sugar and to keep it from sticking to surface. With a 3″ round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Bake until crisp and golden, about 20 minutes. Remove from oven and allow to cool on the pan. Put diced strawberries in a small bowl and add the remaining 1 tablespoon of sugar, mix and let stand about 15 minutes. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round. Put approximately 1 tablespoon of diced strawberries on top of each “frosted” crisp. Drizzle Dark Chocolate Balsamic Vinegar over the strawberries. Serve immediately and enjoy! (Recipe courtesy of The Olive Tap)

Excite your favorite soup or sauce recipe!

It’s no secret that our traditional and Denissimo balsamic vinegars are the perfect match for fresh summer tomatoes, but on cold rainy days they are equally delicious in hearty tomato soups or sauces. I always add a splash of traditional balsamic and a sprinkle of parmesan cheese to my favorite tomato soup in the fall and winter.

Preheat the oven to 375 degrees. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve. (Recipe courtesy of A Thyme For All Seasonings)

Add a kick to your dipping sauces

There’s no limit to the ways our balsamic vinegars can electrify your party platters. For a fun and tropical alternative to shrimp cocktail sauce, mix sour cream or Greek yogurt with our pineapple or mango white balsamic vinegars. I also love to whip together Greek yogurt, honey, and our grapefruit or Gravenstein apple white balsamic vinegar to make a crowd winning fruit dip!

The possibilities for this often underestimated ingredient are truly endless, and so much fun to play around with! I know all of the employees at Port Plums have fun balsamic recipes they’ve discovered throughout the years and are happy to share. Also, be sure to come on in and let us know what kinds of unique creations you come up with!

Heat olive oil in a medium saucepan over medium-high heat. Add red onion and saute 3-4 minutes, until onion begins to turn translucent. Add vinegar, honey, salt, pepper, and rosemary. Stir to combine, bring to a boil, turn down the heat, and simmer about 45 minutes, until the mixture is glossy and thickened. Check seasoning and add more salt and pepper if necessary. Cool before serving or storing. (Recipe courtesy of In Erika’s Kitchen)

Scoop vanilla ice cream into a bowl, top with sliced strawberries and broken cinnamon sugar pretzels, and drizzle with Runamok hibiscus maple syrup. Top with whipped cream if desired. A sweetheart of a sundae any time of year!

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https://port-plums.myshopify.com/blogs/recipes/rocky-road-whats-in-your-bark2017-06-05T16:14:00-04:002017-07-10T08:28:03-04:00Rocky Road: What's in Your Bark?!Linda Davis SiessWe demonstrated and sampled chocolate bark out of the Port Plums Demo Kitchen recently and it was a hit! Now you can try it for yourself. Start with this rocky road chocolate bark recipe (our version of one found on Food52.com) - it's easy to make, and so good, we can't stop eating it. Once you've tried it, play with flavors and textures, and create your own signature variation. And bring us some!

Melt the chocolate by your preferred method (microwave at 30-second intervals, or melt over boiling water in a double boiler). Add the walnuts, marshmallows, and matzo. Spread evenly onto a parchment-lined cookie sheet. Sprinkle salt over all. Refrigerate until set, then break into pieces to serve the chocolate bark.

Do you like popcorn? How about crisp, super-easy to make popcorn in flavors that are fresher and better than store-bought? Popcorn you can't stop eating? You can make it whenever you want, fast!

Here's how I make it – and you can, too!

I use the Lekue Popcorn Popper, for sale at Port Plums (in The Tannery Marketplace, or online at PortPlums.com, for $22 plus tax and shipping). The platinum silicon bowl squishes nearly flat for storage but I never put mine away. I keep it washed (by dishwasher or just by hand) and ready for my next craving. . . that's every day.

The master recipe calls for a little less than ½ cup of popcorn kernels (a full ½ cup leaves too many unpopped kernels), 4 teaspoons of oil, and a ½ teaspoon or more of salt or sugar. . . always adjusting “to taste” - however you like it best.

General rule: Use the Lekue popcorn popper. Pour a scant ½ cup of popcorn kernels into the bottom of the bowl. Stir in oil(s) and seasonings. Place the lid on the popper. Put the popper in your microwave and turn it on. My microwave takes a little less than two minutes until popping slows – yours will vary.

Before the popcorn stops popping completely, remove the bowl from the microwave. (If you wait too long, the popcorn will burn. Better to underpop than overpop!) You will get the hang of your own microwave's capabilities quickly, adjusting timing for the best result.

Take out the bowl, remove the lid (look out for steam - lift the lid away from yourself), pour the popcorn into a serving bowl if you'd like, stir in any additional ingredients, and enjoy! Share the deliciousness, or keep it all for yourself. . . you can always make more!

Here are some easy recipes. Soon you'll be the Popcorn Master, enjoying your own custom-created, fresh, delicious popcorn to enjoy whenever you wish.

Come to Port Plums in The Tannery Marketplace for more recipes and delicious samples at our free demonstration: our next event is Saturday, April 22, from 2 to 4 pm. Leighann – our Popcorn Master - will walk you through the easy instructions, give out take-home recipes, and offer plenty of samples. I'll be the one sneaking tastes! See you then!

- Linda

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https://port-plums.myshopify.com/blogs/recipes/cardamom-soy-chicken-thighs-or-shrimp2017-02-25T13:08:00-05:002017-02-25T13:08:14-05:00Cardamom-Soy Chicken Thighs (or Shrimp!)Linda Siess
This blog post features a recipe and photo from Runamok Maple. See the original recipe HERE.

“One bell that American Chinese food always rings is to satisfy that craving for sweet and salty over fried whatever.” That quote comes from the recipe blog of Vermont's award-winning Runamok Maple Syrup at RunamokMaple.com, where co-owner and French Culinary Institute-trained chef Laura Sorkin offers a simple, quick, and very delicious riff on craveable American Chinese cuisine. Laura hits the nail on the head: sweet-salty-fried; that's exactly why I love to order Chinese!

The featured recipe is “Sauteed Shrimp with Soy-Cardamom Maple Glaze” and, just as Laura claims, it could hardly be easier. Prep your shrimp, coat it in cornstarch, have your glaze (and cooked rice!) ready. Heat oil in the pan, toss in the shrimp, followed shortly by the soy-maple syrup-ginger glaze, spoon it over your rice, and – wow! - dinner is served. Sweet. Salty. Fried. Heaven.

Laura visited Port Plums the other day, and prepared this recipe for us in our Demo Kitchen. It took six minutes to cook on our Fagor induction burner, and only a few minutes more for us to eat it all up. We took a bite, stopped for a moment to smile, nod, and go, “Mmmm!”- savoring the flavors – and then we gobbled it up!

The subtle but important key to this dish's tastiness is, of course, Runamok's exquisite maple syrup. Laura prepared our shrimp using the cardamom infused maple syrup. Exotic but versatile, certified organic, and addictive, this blend of warm spice and luscious maple is simply yummy. Laura suggests adding this infused syrup to curry recipes, or a mixed drink, or as an ingredient in “Cheater's Chai” (find that recipe on her blog). That warm-sweet combination invites all kinds of delicious speculation: how about adding it to apple pie? Or bread pudding? Or pork roast? Salmon? Hmm!

Anyway, today is Valentine's Day, and I've chosen this recipe for supper. I want to make something special, but it can't be complicated, because I'll be at work all day. The table is set and my rice is ready (I made it in the Lekue Grain Cooker, which we sell in the store. You fill it with grains and liquid, pop it in the microwave, and walk away: awesome! I can add more water or extra minutes if it's needed, with no worries about burning or stove-top boilover.) My ingredients are prepped and I'm ready to cook – but with a twist: I'm substituting chicken thighs for the shrimp.

I pounded boneless, skinless chicken thighs with a meat tenderizer (probably an unnecessary step), chopped them up, and proceeded exactly according to Laura's recipe, taking extra minutes to make sure the chicken was cooked through. Then I swerved from the recipe one more time! I added chopped, frozen spinach to the pan, and a couple handfuls of cashews. As soon as the spinach was hot, dinner was ready. It looked beautiful, and it was ready in a flash!

And the verdict? My Valentines (husband and two sons) and I agree: “Yum, yum, yum!” Warm cardamom compliments the rich dark meat; the complex sweetness of maple is a perfect foil for salty soy sauce. Add the slight sour/bitterness of spinach plus the crunchy umami of cashews and it hits all the notes for a perfect dish: sweet-salty-bitter-sour-umami, wow!

As one son (a person of very few words) said with a grin: “That turned out well.” Thanks, Runamok, for an easy-going keeper of a recipe, for Valentine's Day and any time you crave quicker-than-takeout sweet-salty-fried satisfaction!

Linda Davis Siess

Events Coordinator and Staff Associate, Port Plums

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https://port-plums.myshopify.com/blogs/recipes/dress-that-salad2017-02-19T11:42:00-05:002017-02-19T11:42:00-05:00Dress That Salad!Katie Shernan
Sometimes the simplest combos are the most delicious! Here are a few of our favorite dressing recipes:

Yield for each dressing is approximately 1/4 cup. Pour ingredients into a jar, close the top, shake, and pour your delicious dressing!

Katie’s Classic

2 Tbsps Traditional Balsamic

3 Tbsps Garlic Olive Oil

1 tsp Dijon Mustard

Salt & Pepper to taste

Sesame Ginger

2 Tbsps Honey Ginger Balsamic

2 ½ Tbsps Extra Virgin Olive Oil

½ Tbsp Toasted Sesame Oil

½ tsp Grated Ginger

Salt & Pepper to taste

Apple Walnut

2 Tbsps Red Apple Balsamic

3 Tbsps Roasted Walnut Oil

The Gloria

2 Tbsps Champagne Vinegar

2 Tbsps Lemon Olive Oil

1 Tbsp Basil Olive Oil

Salt & Pepper to taste

Strawberry Basil

2 Tbsps Strawberry Balsamic

3 Tbsps Basil Olive Oil

1 tsp fresh basil, minced (optional)

Salt & pepper to taste

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https://port-plums.myshopify.com/blogs/recipes/port-plums-thumbprint-butter-cookies2016-11-19T18:44:00-05:002016-11-19T20:39:15-05:00Port Plums Thumbprint Butter CookiesKatie Shernan
These are our FAVORITE cookies to make during the holidays. Every year during my childhood, my mom and I had a bake-a-thon that we called "Mrs. Claus's Kitchen" during which we baked ridiculous quantities of cookies to give away to everyone we knew.

Katie & Karen in the kitchen circa 1995

These thumbprints are based on a butter cookie recipe from Gourmet Magazine. The basic butter cookie dough is extremely versatile (and freezes well!!). Add toasted coconut and dip in chocolate for coconut sticks, stir in some pumpkin spice for seasonal spice cookies, mix in crushed peppermint candies and make pinwheels! We've tried them all but it always comes back to the thumbprints. They are awesome with apricot or raspberry jam but nothing quite compares to the Port Plum Jam filling.

Port Plum Jam is made especially for us by RE Kimball of Amesbury. They combine the Wild Beach Plum Jam with a dash of Jewell Towne Vineyards Port Wine. The jam lends a lovely sweet-tart, almost cranberry flavor that compliments the rich, buttery cookie base. It's a must try recipe for the holiday season...trust me :)

Port Plums Thumbprint Butter Cookies

Ingredients

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 1/2 sticks (6oz) unsalted butter, softened

1 cup sugar

1 large egg, at room temperature

1/2 tsp vanilla

Port Plum Jam, for filling

Directions:

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract. Mix until incorporated. Add flour 1 cup at a time, turning the mixer off while you do so. Blend until a uniform dough is formed.

Preheat oven to 375°F. Scoop dough onto a plate. (We use a 1 3/4" scoop.) Cut dough balls into 1/2 or 1/3 and roll to form a small sphere. If the dough is sticky and difficult to work with, chill for 1-4 hours. Place the balls on a parchment lined cookie sheet 2-3 inches apart. Using the end of a wooden spoon or your thumb, make an indent in the middle of the dough ball.

Stir jam to soften and spoon into a clear, plastic baggie. Cut a small piece off the corner to form a makeshift pastry bag. Squeeze a small amount of jam into each indent.

Bake 8 to 10 minutes, until lightly golden around the edges. Transfer to wire racks to cool.

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https://port-plums.myshopify.com/blogs/recipes/award-winning-turkey-sweet-potato-chili2016-10-15T14:57:00-04:002018-11-06T12:27:08-05:00Award-Winning Turkey & Sweet Potato ChilliKatie Shernan
We were honored to participate in The Grog's 9th Annual Chilli Cook-Off on Saturday, October 8th. Not only did we get to share some yummy chilli with lots of attendees, we also helped raise money for several local food pantries! To top off a fun day, we also won the Grand Prize after competing against 13 wonderful, local restaurants. Here is our prized chilli recipe:

Award-Winning Turkey & Sweet Potato Chilli

Makes 6-8 servings

Ingredients:

2 – 3 tbsp garlic or chipotle olive oil

1 head garlic (roasted per instructions below)

1lb – 1.5lbs ground turkey

1 large onion, peeled & diced

2 medium sweet potatoes, peeled & diced

2 8oz cans black beans, rinsed & drained

1 8oz can kidney beans, rinsed & drained

1 can chickpeas, rinsed & drained

2 8oz cans fire roasted tomatoes

2 – 4 cups chicken stock

1-2 tsps garlic powder

1 tbsp onion powder

1-2 tbsp smoked paprika

¾ tbsp. cumin

¼ tsp chipotle powder

¾ tsp smoked salt

¼ oz unsweeted baker’s chocolate – chopped

3 tbsp Vermont Maple Balsamic Vinegar

2 – 4 tbsp Boston Red Sauce

Optional for Serving:

sour cream

shredded cheese

chopped scallions

more hot sauce

Directions

Cut off top of garlic head, drizzle with oil, wrap in aluminum foil, bake in oven or toaster oven at 350 degrees for about 40 mins or until garlic becomes soft and squeezable

Drizzle olive oil in large pot over medium heat. Add ground turkey, breaking into smaller pieces with a wooden spoon. Stir occasionally so the meat browns evenly but does not cook completely. Set aside.

Drizzle more olive oil in the pot and add onions. Sauté until they become translucent and soft. Then add turkey sweet potato, fire roasted tomatoes, 2 cups chicken stock, beans, garlic powder, onion powder, smoked paprika, cumin, chipotle powder, and smoked salt. If there isn't enough liquid to cover the beans & sweet potato, add more chicken stock. Simmer for about 20 minutes, stirring occasionally. When the garlic is fully roasted, squeeze and mash then add to the chilli and stir. Once the sweet potatoes are soft, removed chilli from heat and stir in chocolate, maple balsamic, and hot sauce.

At this point, the chilli is ready to be eaten but we recommend waiting until the next day (if you can stand it!) The flavors meld together deliciously when allowed to sit for several hours. This chili also does well in the slow cooker on low for several hours. Season to taste one more time before serving as the flavors change and develop over time.

Serve & enjoy!

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https://port-plums.myshopify.com/blogs/recipes/8-ways-to-use-that-avocado2016-08-03T11:03:00-04:002016-08-03T11:03:50-04:008 Ways to Use That AvocadoKatie Shernan
I LOVE avocados – especially in the summer. Something about the cool, creamy goodness just can’t be beat. And it’s good for you too! But if you are like me, as soon as the avocado is ripe (which lasts for what feels like 30 seconds) your mind goes blank! Now what do I do with this avocado before it goes bad? Here are 8 quick and easy recipes to help you make use of that avocado.

1. Avocado Toast

Avocado Toast has taken the social media world by storm. You’ll find hundreds upon hundreds of out there on the internet. This our favorite, simple, avocado toast recipe:

Ingredients

1 avocado

½ lemon

1 green onion

1 tbsp olive oil

salt

pepper

Directions

Roughly mash avocado with spritz of lemon juice, good olive oil, salt, and pepper to taste. Spread on toast of your choice and sprinkle with green onion. It’s so easy and so delicious!

2. Salad Dressing

Ingredients

1 Avocado

1 clove Garlic, peeled

¼ cup roughly chopped cilantro

¼ cup low-fat sour-cream or greek yogurt

1 tablespoon fresh lime or lemon juice (or white vinegar)

3 tablespoons Olive Oil

¼ teaspoon Kosher Salt

¼ teaspoon Ground Black Pepper

Water

Instructions

Place all the ingredients In a food processor or blender. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency. Keep in an airtight container for 1-2 weeks.

3. Creamy Avocado Pasta Sauce

This rich, creamy pasta sauce is one of my very favorites! And it couldn’t be easier to put together. This recipe makes enough sauce for 2-3 servings of pasta (unless you are me in which case it’s about 1.5 serving’s worth.) I also love it as a dip for roasted veggies and crackers – just omit the water for a thicker sauce. For a lighter entrée, serve over spiralized zucchini noodles or spaghetti squash.

Ingredients

2 cloves garlic, to taste

1/4 cup lightly packed fresh basil leaves, plus more for serving

1 to 2 tablespoons fresh lemon juice, to taste

1 tablespoon extra-virgin olive oil, plus more if needed

1 ripe medium avocado, pitted

1 tablespoon water

1/4 to 1/2 teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

Directions

In a food processor or good blender, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.

4. Black Bean, Corn, and Mango Salad with Avocado

You’ll be the hit of the BBQ with this yummy salad! You can always sub out the frozen mango and corn for fresh but this recipe keeps it as simple as possible.

Ingredients

1 avocado, cubed

1 can black beans, rinsed

1 cup frozen mango chunks

1 bell pepper, chopped

½ cup cherry tomatoes, halved

½ cup frozen sweet corn

2 tbsp lime juice

1 tsp chipotle powder

Directions

Combine black bean, mango, corn, tomatoes, bell pepper, and with lime juice, chipotle powder, and salt to taste. Gently fold in cubed avocado. Let sit to marinade until the mango is no longer frozen. Serve on its own or as a side to grilled flank steak or chicken.

Blend avocado, kale or spinach, berries, and greek yogurt in blender or food processor until smooth. Add water to taste until you reach desired thickness. If you choose to use fresh berries over frozen, you may want to add a few ice cubes. Warm smoothies just don’t have the same appeal.

6. Avocado BLT

Smash some avocado on our BLT sandwich instead of mayo. It’s healthier, colorful, and delicious! The ingredients are rather self-explanatory but our favorite bacon comes from Tendercrop Farm.

7. Avocado Chicken Salad

Ingredients

1 cup finely chopped cooked chicken

1 avocado

1 apple, peeled, cored, and finely chopped

2 Tbsp chopped parsley

1 Tbsp lemon juice

1/2 teaspoon kosher salt

Pinch of freshly ground black pepper

Directions

Mash avocado with lemon juice, salt, and pepper. Stir in chicken apple, and parsley. Serve on a bed of greens or on bread as a sandwich.

8. Simple Guacamole

Ingredients

3 avocados

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

Directions

In a large bowl, place the avocado and lime juice, toss to coat. Add the salt, cumin, and cayenne and mash. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic. For best flavor, let sit at room temperature for 1 hour and then serve.

Speaking of guacamole, Molcajetes are 25% off at Port Plums now through August 7th or while supplies last.

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https://port-plums.myshopify.com/blogs/recipes/farmstand-creamy-goat-cheese-pasta-dancing-goats-dairy2016-07-09T17:07:00-04:002016-07-09T17:08:48-04:00Farmstand Creamy Goat Cheese Pasta & Dancing Goats DairyKatie Shernan
Have you heard about Dancing Goat's Dairy? If not, you're missing out! We first met owner Erin Bligh at the Newburyport Farmer's Market (every Sunday 9am-1pm) and immediately fell into food love. Erin puts an incredible amount of love and care into her goats and her cheese! And just look at this sweet baby goat face:

We had the opportunity to visit with some friendly goatie friends too!

The amazingly clean, light, rich flavor of Dancing Goat's Sea Salt Chevre inspired me to make a yummy, veggie-packed pasta dinner. This filling dish features tangy, fresh, goat cheese in a rich sauce. There is ample opportunity to use up some of that CSA share by topping the pasta with lots of seasonal veggies. Use a high protein pasta or add some Tendercrop free-range chicken for a complete, easy, and healthy meal that is sure to please.

Farmstand Creamy Goat Cheese Pasta

Serves 4

Ingredients

2 tbsp. olive oil

1 large onion, chopped roughly

1 cup cremini mushrooms, sliced

8oz Dancing Goat’s Dairy Sea Salt Chevre

1-2 cups chicken stock

4 cups cooked pasta of your choice

Optional: Garnish with fresh chopped parsley Top with other seasonal veggies such as the roasted broccoli, sautéed golden zucchini, and fresh sugar snap peas depicted below

Instructions

Drizzle large sauté pan with olive oil and set heat to medium-high. Add chopped onions and cook until they start to soften and brown, about 10 minutes, adding 1 tablespoon of water if they being to burn. Add chopped mushrooms and cook until they start to release their juices; another 5 minutes or so. Turn heat down to low and stir in goat cheese until melted. Add ½ cup of chicken stock and stir until evenly mixed. Continue adding stock until the desired thickness is reached. Serve over pasta and top with fresh parsley and vegetables if desired. Enjoy!

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https://port-plums.myshopify.com/blogs/recipes/132209411-quick-summer-grilling-tips2016-06-08T18:54:00-04:002016-06-10T16:58:34-04:00Quick Summer Grilling TipsKaren Shernan
It’s Grilling Season! Who is excited as we are? And we’re not talking about the same old hamburgers, hot dogs, and potato salad. There is nothing wrong with old favorites but let’s dive into something fresh and new!

In preparation, we wanted to review some safety tips and procedures to ensure an optimal grilling experience:

Grill Preparation & Safety

Is it in a safe spot, far enough from the house?

Is the drip tray clean?

Is your propane connection tight?

Scrape down any remaining residue from last year

Season liberally with oil

Keep fire proof oven mitts and a spray bottle of water nearby in case of flare-ups

Now for the good stuff…

Easy & Delicious Grilling Ideas

Brush on some oil for flavor!

Veggie

Oil

Asparagus

Lemon EVOO

Zucchini

Tuscan Herb EVOO

New Potatoes

White Truffle Oil

Cherry Tomatoes

Basil EVOO

Peppers

Garlic and/or Chipotle EVOO

Corn

Butter EVOO & Truffle Sea Salt

Baby Bok-Choy

Toasted Sesame Oil

Beets

Blood Orange EVOO

Marinate or glaze with balsamics* to turn up the volume on FLAVOR

Food

Balsamic

Sweet Potatoes

Maple Balsamic

Skirt Steak

Green Chili Oil & Espresso Balsamic

Chicken

Harissa EVOO & Pineapple Balsamic

Pork

Red Apple Balsamic

Salmon

Rosemary EVOO & Traditional Balsamic

Peaches

Sicilian Lemon White Balsamic

Fruit Kebabs

Chocolate Balsamic

Watermelon & Feta or Goat Cheese

Fig Balsamic

Pineapple w/ Cinnamon

Cara Cara Orange-Vanilla Balsamic

*When grilling with balsamics, be sure to apply the vinegar near the end of cooking. Otherwise, the naturally occurring sugars will burn and you’ll end up with charcoal instead of a delicious meal

Refreshing Infusions and Cocktails

For a thirst quenching and kid-friendly treat:

Add fresh fruit to water, and let stand overnight in the fridge

Freeze fruit and juice or water in an ice cube tray

For a light (not too sweet) cocktail…

1oz of any fruit balsamic

1oz Vodka or Gin

2oz carbonated beverage (Seltzer, Perrier, Tonic, Ginger ale…)

Muddled or grilled fruit (optional)

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https://port-plums.myshopify.com/blogs/recipes/122657731-olive-oil-waffles-too-good-to-be-true2016-05-01T17:38:00-04:002017-02-25T13:25:17-05:00Olive Oil Waffles: Too Good to Be True?Katie Shernan
Think it's too good to be true? It's not! You can replace butter with olive oil in most recipes. Here is a conversion chart to help you out:

Butter/Margarine

Olive Oil

1 teaspoon

3/4 teaspoon

1 tablespoon

2 1/4 teaspoons

2 tablespoons

1 1/2 tablespoons

1/4 cup

3 tablespoons

1/3 cup

1/4 cup

1/2 cup

1/4 cup + 2 tablespoons

2/3 cup

1/2 cup

3/4 cup

1/2 cup + 1 tablespoon

1 cup

3/4 cup

I received a Belgian Waffle Iron over the holidays and have had a blast playing with it. One of my favorite creations thus far is brownie waffles with peanut butter sauce. But that is a recipe for another time...

It takes about as much time and effort to put together a batch of waffles as any other breakfast staple at my house (i.e. French toast, eggs & toast, eggs & hash) so they are now a Sunday favorite. The following recipe is by far my favorite to use. Every time it produces a crisp, fluffy waffle that is just begging to be loaded with indulgent toppings like Wood’s Bourbon Barrel Aged Maple Syrup or some Chocolate Raspberry Jam. And the most surprising part? I made this with olive oil! In my recipe, I used a plain oil that I had around the house but it would also be delicious with the Butter Olive Oil, Blood Orange Olive Oil, or Eureka Lemon Olive Oil. Don't let the whipped egg white through you off - it's simple to do and makes a huge difference in the waffles.

For a fun brunch party or special event, build a waffle bar with creative toppings. Some of my favorites are coconut jam, toasted coconut, pistachios, fresh berries, and Dark Chocolate Balsamic soaked strawberries.

Makes 4 Waffles

Ingredients

1 cup flour

2 tsps baking powder

1/8 tsp salt

2 tbsp sugar

1 egg, separated

¼ cup oil

1 cup milk

1 tsp vanilla extract

Directions

Mix together flour, baking powder, salt, and sugar in a medium bowl.

Separate the egg. In a small bowl, beat the egg white until frothy. You can do this by hand with a fork or whisk or with an electric beater.

Stir together milk, oil, vanilla, and the egg yolk until mostly combined.

Add milk mixture to dry ingredients and mix well.

Fold in egg whites, careful not to over mix.

Pour batter into preheated waffle iron and cook according to directions.

Enjoy!

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https://port-plums.myshopify.com/blogs/recipes/121383747-a-few-of-our-favorite-pairings2016-04-26T14:43:00-04:002016-05-10T12:49:04-04:00A Few of Our Favorite PairingsKatie Shernan
So you walk into Newburyport Olive Oil and are immediately faced with 70+ oils and vinegars.

What now? After asking our friendly and knowledgeable staff for a tasting tour, you can consult this list of recommended pairings. There are countless options so don't limit yourself to those on this list. Have a favorite pairing that you don't see here? Share it in the comments below! Happy Tasting!

A Few of Our Favorite Pairings…..

Lemon White Balsamic + Tuscan Herb EVOO

Strawberry Balsamic + Basil EVOO

Peach White Balsamic + Tuscan Herb EVOO

Grapefruit White Balsamic + Lemon EVOO

Blackberry Ginger Balsamic + Persian Lime EVOO

Dark Chocolate Balsamic + Blood Orange EVOO

Tangerine Balsamic + Blood Orange EVOO

Mushroom Sage EVOO + Lemon Balsamic

Blueberry Balsamic + Lemon EVOO

Dark Chocolate Balsamic + Chipotle EVOO

Fig Balsamic + Garlic EVOO

Grapefruit White Balsamic + Herbs de Provence EVOO

Strawberry Balsamic + Eureka Lemon EVOO

Red Apple Balsamic + Roasted Walnut Oil

Cherry Balsamic + Lemon EVOO

Espresso Balsamic + Blood Orange EVOO

Oregano White Balsamic + Garlic EVOO

Oregano White Balsamic + Lemon EVOO

Coconut White Balsamic + Butter EVOO = Coco-butter

Coconut White Balsamic + Lime EVOO

Garlic EVOO + Butter EVOO

Vanilla Balsamic + Blood Orange EVOO

Chocolate Balsamic + Blood Orange EVOO

Vanilla Balsamic + Chocolate Balsamic

Chocolate Balsamic + Espresso Balsamic

Chocolate Balsamic + Coconut White Balsamic

Coconut White Balsamic + Lemon EVOO

Raspberry Balsamic + Lime EVOO

Blueberry Balsamic + Basil EVOO

Blueberry Balsamic + Rosemary EVOO

Oregano Balsamic + Basil EVOO

Garlic EVOO + Basil EVOO

Garlic EVOO + Traditional Balsamic

Dark Toasted Sesame Oil + Pineapple Balsamic

Pineapple White Balsamic & Chipotle EVOO

Pineapple White Balsamic & Harissa EVOO

*Please note that we do not have every flavor on this list at all times. Some are rotated in and out for variety. Ask us if you do not see the flavor you are looking for.

Calling all millennials: are you having a hard time adulting? Yeah I know the feeling. I recently made the revelation “if I clean the house more often, it will go faster each time" only to be laughed at by my boyfriend. “I could have told you that 3 years ago,” he told me.

Well, some things you just have to figure out for yourself! Like cooking a real dinner that you would be proud to feed your parents. Seriously, you can do it! Here is a quick, easy, and healthy recipe to start you off on the right foot. Pair it with a crisp Sauvignon Blanc (my go-to is Oyster Bay) for a sophisticated and summery meal. (And a good excuse to drink wine…not that you needed one…)

Of course you don’t have to be a millennial or a cooking novice to create and enjoy this meal!

A few notes before we get started:

You don’t have to use lemon olive oil – you could use garlic or a non-flavored olive oil. However, it is important to use good quality olive oil in this recipe. Many of the oils you find in the grocery store are already rancid or mixed with other types of oil. Unfortunately, the olive oil market is extremely corrupt! More on this here. Due to its low acidity, the high quality oil that we sell has a much higher smoke point (405 degrees F rather than 320 degrees F) and therefore can be cooked at higher temperatures such as those used in the recipe below.

You can nix the minced garlic if you replace the lemon olive oil with garlic olive oil. The flavor will be milder but you won’t have to worry about burning any garlic.

Bring water to a boil and cook/drain pasta according to directions on the package.

Rinse asparagus and snap off the bottoms. These ends can be tough but naturally snap off where to stalks become tender.

Spread asparagus on a baking sheet. (*Quick tip – line with tin foil for easy clean up). Drizzle with lemon olive oil and sprinkle salt and pepper. Roast 8-10 minutes in the oven or until the stalks are al-dente. They should still be bright green with a snappy texture but not overly chewy or fibrous.

Heat 1 tablespoon of butter and a drizzle of lemon olive oil in a pan over medium-high heat. (*Quick tip – Butter allows for browning while oil slows the process down and prevents burning). Pat salmon dry on both sides and then place skin side down in the pan. Cook 3-4 minutes on each side, flipping in between. Remove from pan and set aside.

Add minced garlic to the pan for about 30 seconds, being careful not to let it burn. Then add lemon juice and 1/2 cup chicken stock or wine. Simmer until sauce reduces and at salt/pepper to taste.